This recipe is part of The Wind Attack’s Thanksgiving 2008 Menu.
Cornbread Socca with Fresh Sage and AgaveMakes 8 Slices
- 1 Cup Garbanzo Bean (Chickpea) Flour
- 1/4 cup Cornmeal
- 1 cup Water
- 2 tbs Tahini
- 2 tbs Agave Nectar
- 1/4 cup Sweet Corn (fresh or frozen)
- 1/4 chopped Onion
- 2 tbs Raw Pepitas
- 2–3 tablespoons Olive Oil
- Sea Salt
- Dried Thyme
- Dried Savory
- Fresh Sage Chiffonade
- Agave Nectar or Honey
- Mix together the garbanzo flour and cornmeal and set aside. Mix the tahini and agave into the water until the tahini is completely incorporated. Add to the garbanzo flour mix and mix well with a fork. A few lumps are OK. Let the batter sit in the refrigerator for at least 20 minutes.
- Pour the olive oil in the bottom of a 10–12″ cast iron skilled and let it completely cover the bottom and sides of the pan. Place the pan in the middle of the oven and preheat to 500 degrees.
- When the oven reaches at least 450 degrees, carefully remove the pan from the oven. Make sure the oil is well distributed tilting the pan. Pour the batter in a steady stream in the middle of the pan. It should distribute itself across the pan. Sprinkle the corn, onion, pepitas and a light dusting of paprika over the top. Return the pan to the oven and bake 5–7 minutes, until the top has set and the sides start to pull away from the pan.
- Remove from oven and let sit for 5 minutes. Using a spatula, release the socca from the pan and transfer to a cutting board. With a large knife or pizza cutter, cut the round into 8 slices.
- Top each piece with a sprinkle of sea salt, savory, thyme and fresh sage, then drizzle generously with agave nectar or honey. Top each slice with a whole sage leaf.